Chocolate Fondant Recipe
Contributing Chef- Abby Reibman- Author of The Desk and The Stove
There’s a reason this chocolate lava cake is found on the menu at nearly every restaurant (and one I used to make at Michelin starred La Locanda di Bu in Nusco, Italy) – it’s super easy to make and incredibly yummy! This is one tasty treat that is sure to never go out of style. The Hostess Handbook suggests making it a bit boozy with a few slugs of Bailey’s – with a bottle of bubbly and chocolate covered strawberries, this is one dessert that is guaranteed to give you that lovin feeling.
100 g superfine sugar
100 g A.P. flour, sifted
100 g butter, cut into small chunks
50 g butter, melted
2 egg yolks
cocoa powder, for dusting
4 ramekins or 150-200 ml moulds
1- Grease the ramekins with the melted butter in upward strokes. Chill in the fridge for 15 min and repeat. Dust with the cocoa powder.
2- Over a double boiler, melt the butter and chocolate together. Let stand to cool for 20 min. Add in the Bailey’s if wanted.
3- Whisk together the eggs, yolks and sugar until it’s pale and fluffy – the whisk should leave a trail through the mixture. Add the flour and mix thoroughly.
4- Fold in the melted butter and chocolate mixture in thirds. Pour into a pitcher or jug and then evenly distribute into the four individual ramekins.
5- Put the ramekins on a baking tray and bake for 10-12 min at 390° F – the tops should just be forming a crust and the sides should come away from the ramekins a bit.
6- Let them stand for 1 min, then flip over onto a plate and remove from the ramekin. Serve with ice cream and garnish with chocolate covered strawberries.
****These can be wrapped in plastic wrap and frozen for up to one month. If cooking from frozen, add 5 min to the cooking time.